Rocky was set to "30" (burrs nash at "2"), much, much coarser than I was anticipating.

I got 1.3%TDS. Sweet, juicy...probably the best brewed coffee I have made with this Kenyan SL28 peaberry! (Shame it's the end of the bag...always the way...).

A little sourness, I can fully see how a little more yield could balance up the sweetness, which was evident in parts, in the overextracted brews I made previously.

One of the little epiphanies I have had recently, is that we often focus on the brew ratio as the big driver for a TDS/yield result...then make little adjustments to grind. A pulse pour will require a much coarser grind than a "fill & drain", if they are to end up at a comparable TDS & yield.

Strength is perhaps less relevant than extraction yield. Matt Perger's cup was 1.40%TDS...you could hit that at a reasonable level of extraction at anything from 58g/l to 70g/l. A 21% extraction yield at 14/200g would be over 1.60%TDS, not everyone is going to like that either.

Brew ratio is one variable...like temp, grind & pour style (flow rate through the bed). Keep most of them constant & change one variable to get where you want to go.

I do admit, for a fuss free cup, I tend to brew around 70g/l (14/200) with a pourover too. But I was very pleased with this last cup, using Perger's method...even if it still needs a fine tune (the cup that is, not the method).

I'm using a Baratza Preciso! Currently on a grind of 18D. I have been pulse pouring too. 30g bloom for until 0.30 then slowly adding water pouring circular from the center put and keeping the bed low. I have been finishing myPours at about 2.30 for 12g of coffee but they taste bitter to me. And I don't think the grind is too fine as the water does drain through quite quickly and I wouldn't want to extend my time much longer than 2.30 as then the bed would run dry in between pours. Coarsening up the grind and the flow rate would be alot faster

Mitchell, Precisos (I own one) can be calibrated quite differently. For instance, I open the cover, and adjust the screw to the finest setting.For me, when I had a Hario V60 (2) 18 would have been WAY too coarse. I find a Kalita likes a coarser grind, but I had zero success with a Hario unless the grind was table salt by feel. The Kalita, more like kosher salt.I believe instead of posting grinder settings by #, we'd be better off describing how the grind FEELS.

Mitchell, Precisos (I own one) can be calibrated quite differently. For instance, I open the cover, and adjust the screw to the finest setting.For me, when I had a Hario V60 (2) 18 would have been WAY too coarse. I find a Kalita likes a coarser grind, but I had zero success with a Hario unless the grind was table salt by feel. The Kalita, more like kosher salt.I believe instead of posting grinder settings by #, we'd be better off describing how the grind FEELS.

Thanks for the input. I agree 100% on the calibration of different grinders! I'm just fairly new to the v60 and still not sure if I'm even in the ballpark or results. I have tried all types of grinds and can't seem to get it right. From a coarse grind with fast flow through and pulse pouring to extend brew time, and fineGrind and pouring in 50ml, 50ml, 100ml and letting it drain. To everything in between. Using different water temps too.

Thanks for the input. I agree 100% on the calibration of different grinders! I'm just fairly new to the v60 and still not sure if I'm even in the ballpark or results. I have tried all types of grinds and can't seem to get it right. From a coarse grind with fast flow through and pulse pouring to extend brew time, and fineGrind and pouring in 50ml, 50ml, 100ml and letting it drain. To everything in between. Using different water temps too.

Mitchell, I enjoyed the coffee I got from the Hario, but found it a bit more fussy than I liked, due to my somewhat less than steady hands sometimes!However, the Kalita has been a revelation. Far less (for me) difficult to repeat my results, and I find a low, somewhat steady pour works just fine for me.

I'm just ASSUMING you haver a proper pour-over kettle, elongated curved nose, etc?Sorry If I missed that. If, by chance you do not, therein could be a major reason for your lack of success.Also, like all things coffee, Water might be an issue. If you're not liking the taste, could your water be too acidic?

I am assuming you're using freshly roasted coffee, not canned or from the supermarket!

Mitchell, I enjoyed the coffee I got from the Hario, but found it a bit more fussy than I liked, due to my somewhat less than steady hands sometimes!However, the Kalita has been a revelation. Far less (for me) difficult to repeat my results, and I find a low, somewhat steady pour works just fine for me.

I'm just ASSUMING you haver a proper pour-over kettle, elongated curved nose, etc?Sorry If I missed that. If, by chance you do not, therein could be a major reason for your lack of success.Also, like all things coffee, Water might be an issue. If you're not liking the taste, could your water be too acidic?

I am assuming you're using freshly roasted coffee, not canned or from the supermarket!

Yes I am using a bonavita gooseneck kettle! And good fresh roasted coffee! I have also been buying boxes of spring water to brew with. I'm more disappointed in the results. I have had v60's from a shop here and they are great. Great sweetness and acidity and a smooth finish. My cups seem to be either sour or bitter. There does not seem to be a middle ground. They don't have the flavour depth like I have tasted.

180g could be ball park yield at a slightly lower TDS though. I have been simultaneously weighing water added & beverage out...I guess most folk will just weigh water added, which will work too if you stick to 200g.

FWIW my grind for the 20% yield is like granulated white sugar, coarser than caster sugar & table salt, not as coarse as chunky sea salt.

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